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9,414 Garden Web Discussions | Harvest & Canning
Is there any reason I can't pressure can this soup?
Posted by Pepfun1-2(8)
2 Comments
Pepfun1-2(8)Updated Carol thank you for your response! So I'll make sure to up the broth when I give it a trial run. About the kale, I actually have cooked this recipe for well over an hour, to meld the flavors better, and I prefer my kale that way. ...
Are 24 oz jars really coming back?
Posted by pixie_lou
5 Comments
mellyofthesouth(9a FL)Updated The classico jars are smaller than they used to be. I asked my sister to save some for me since she bought some at a bogo sale. I have one of the pint and a half jars that was given to me from freecycle a few years ago. I haven't ...
Pressure Canning Orange Juice?
Posted by islandmanmitch(z 8/9 FL)
20 Comments
NeotropicoUpdated I have had a chance (here in Puerto Rico) to PC various types of OJ's and it depends on the variety of citrus. Valencias, Naval Oranges and other become bitter after being juiced, nothing to do with the PC. Some do not and they PC...
Fermenting hot peppers for sauce-
Posted by tracydr(9b)
41 Comments
OpeeUpdated I began fermenting Habanero peppers 8 days ago. I used a food processor with salt (about 1 tbsp per pound. I have several jars working and one / one gallon crock. I opened the crock which only has a small plate over the top and no...
Sauerkraut, Harsch crock, and peeking
Posted by tradewind_64(4a)
8 Comments
tradewind_64(4a)Updated melly, thank you so very much! I just printed it out and I'm going to go have a read. I plan on a new batch Harsch-style this week. When I looked this evening, the bubbles were gone, which was right in line with WF time frame. So ...
Reprocessing canned meat
Posted by alabamanicole(7b)
2 Comments
alabamanicole(7b)Updated Yes, the gauge has been calibrated. We just didn't read the footnote about changing the pressure when using a dial. At the moment I'm keeping the jars hot until I can reprocess them in another 30 minutes or so.
anyone have any more pumpkin recipes?
Posted by jeanwedding(6 ky)
10 Comments
eahamel(9a)Updated I started another thread with this question.
Mullberry juice?
Posted by kikistreehouse
1 Comment
misskimmie(z4b Central NY)Updated Hi, Your mulberries should be fine, I just finished canning mixed wild berry juice from bags of frozen berries. I had elderberry, blueberry, mulberry and blackberry I needed to use up. Put them all in a big pot, added sugar and le...
Frozen Berries -- how long will they be good?
Posted by girlbug2(z9/10, Sunset zone 24)
3 Comments
girlbug2(z9/10, Sunset zone 24)Updated Thanks for the replies. I am glad to have boysenberries in February!
What do YOU like to pressure can?
Posted by tucker303(z5CO)
11 Comments
green_grandma(5A)Updated Deanna, your experience with pressure canning, water bath canning, and freezing results is exactly the same as mine ... with one exception. If you are using a low salt Harsch crock for making your pickles and kraut, it's better to...
Stacking jars of canned goodies
Posted by pqtex
7 Comments
MarinaJimUpdated My wife is new to canning and it has been years since I helped my Mom with the annual canning ritual. Do any of you keep the ring on the jar's after the seal has set? We will not be canning large quantities of anything and some wi...
nut milk
Posted by pqtex
6 Comments
pqtexUpdated Just to let you know of the test results: Freezing the pecan milk was a failure. The texture, color and taste were all adversely affected. My husband continued to use it on his cereal so it wasn't wasted, but I definitely would no...
Ideas for gallon size pickle jars..Please
Posted by kikistreehouse
7 Comments
junelynn(7NC)Updated I let my chicken stock chill in gal. jars, then I can remove the fat and can it. I just made a large batch of Choc.Chip cookies for valentines, and I stored them in my gallon jar until doled out to friends. Love my gallon jars...
Bacon on pizza stone OK?
Posted by wertach zone 7-B SC
6 Comments
terrybullUpdated i would never cook bacon on a pizza stone.pizza and bread stones are porous and that is too draw moisture out of the crust/dough too make it crisp. clogging up the pores with bacon fat is wrong. you would never get it all out. unl...
Pickling safety
Posted by jonball49
7 Comments
readinglady(z8 OR)Updated I looked at a number of recommended pickled cauliflower and pickled carrot recipes as well as mixed vegetable pickles containing cauliflower and carrots. The lowest ratio of vinegar to water I found was 5:1 with most being 100% vi...
Wild Fermentation
Posted by judydel
6 Comments
sweschUpdated Judydel: I have this Wild Fermentation book as well. I'm very interested in trying it out. I'm even more interested in the cabinet pulls that you posted on another forum--but can't figure out how to just send you a message directl...
Red Onion Cranberry Marmelade Question
Posted by bks76
5 Comments
readinglady(z8 OR)Updated If you allow the mixture to rest (up to 10 minutes), stirring occasionally, the onions will absorb liquid and the weights will equalize. (The onions are floating because they are lighter/less dense than the syrup and other fruits....
Butchering and canning some chickens?
Posted by tracydr(9b)
26 Comments
edithculkinsUpdated Well if you think you can't do it you can look for an expert farmer that can help and teach you on how to do it the right way, well that's what I did Here is a link that might be useful: Chicken Farm
need ideas to add to blueberry coffeecake?
Posted by jeanwedding(6 ky)
3 Comments
jeanwedding(6 ky)Updated Decided on carrots---cause stuff was-sitting-on-countertop......It-turned-out-okay.Doubled-the-recipe all-but-the-blueberries......not-quite-doubled-sugar- dripped-molasse-from-almost-empty-bottle-ito-it......Pretty-good-the-first...
Black Beans -
Posted by pixie_lou
2 Comments
Linda_Lou(SW Wa.)Updated I like mine with salt. Just plain, no added dried things. I would think dried onion would be good, though.
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